Lemon Lavender Ice Cream

I haven’t had enough of the lemon and lavender together, after I baked these gorgeous lemon lavender shortbread cookies. I am completely smitten by the sweet and sour refreshing taste of both lemon and lavender together in a dessert. The flavour combination is just amazing and perfect for this sveltering heat. The Mercury is hitting the point higher and higher day by day. So right in this kind of weather, you simply can’t have enough of lemons. Be it in any form, they are always refreshing. It’s summer time and you know, I just keep finding excuse to not to turn on the oven. As that just adds to the heat. So I gorge more on ice creams, sorbets, frozen delights and all other kinds of coolers. I have two amazing books on ice creams, David Lebovitz’s The Perfect Scoop and Jenny’s Splendid Ice Creams. And I am already a huge huge fan of both the writers. They are just magnificent in finding better ways to create silkier and creamier ice creams and other frozen delights at home. But ever since I have been following Linda Lomelino’s blog call me cupcake, I just always wanted to buy her books, both on ice creams and cakes. so I ordered my copy of Lomelino’s Ice Cream to start with this summer season. I was flipping through the pages for the first time, and without any doubt I laid my hands on her recipe of lemon ice cream. Oh my goodness! The recipe yielded an exceptionally refreshing ice cream with a rich lemon flavour, which of course I perked up by infusing the milk with some fragrant lavender. You can completely leave that out if you don’t have lavender with you. But you’ve got to make this soon this summer. Trust me, it is that good. Till then I am off to try few more flavours from this book this season. Happy Churning Ice Cream!

Heat the milk and sugar gently in a saucepan until sugar dissolves. Turn off the heat, add lavender. Cover the saucepan with lid and let the lavender infuse into the milk for 15 minutes.

Put the lemon zest, juice and cream in a bowl, and place a sieve on bowl.

Lightly beat the egg yolks. Heat the milk gently again after lavender has infused into the milk. Slowly add the heated milk into the egg mixture, whisking constantly. Pour the milk egg mixture back into the saucepan and heat, stirring constantly, until the mixture thickens.

Strain the mixture through the sieve and stir into the cream.

Refrigerate the mixture, until it is completely chilled, preferably overnight.

Process the ice cream mixture into the ice cream machine, until ready. Pour the ice cream into the storage container and freeze.